Russell’s Indian-inspired Baked Whole Mackerel

Fresh, bold, and rooted in the waters off Cape Cod, this baked mackerel recipe celebrates the clean flavor and sustainability Chatham Harvesters is known for. Our whole mackerel, whether hearty large or tender tinkers, shine alongside vibrant vegetables, warming curry spice, and bright citrus, all gently roasted to let the fish speak for itself. It’s a simple, nourishing dish that reflects the Harvesters’ commitment to responsibly caught seafood and everyday coastal cooking that’s both comforting and adventurous.

1lb whole mackerel (2 large or 4-5 tinker)

1 small orange or yellow pepper, sliced

4 Campari tomatoes, cored and sliced into wedges

4 cloves fresh garlic or 1 heaping tablespoon of roasted garlic in oil (bagna cauda)

1/2 yellow onion, sliced into rings

4 slices of fresh ginger

2 lemon pinwheels, sliced in half

Chopped scallions or green onions

1/2 Tbsp curry powder

1/4 cup white wine

1/2 cup vegetable broth

1 tsp soy sauce

1 tsp sesame oil, drizzled

Pinch of crushed red pepper

Salt and pepper to taste

Rinse the mackerel in fresh water.

Assemble all ingredients in a baking pan.

Bake at 350 (fully preheated) for 30 minutes for larger-sized macks. For tinkers, bake for 20 mins.

Upon plating, spoon sauce and roasted vegetables from the pan over the fish.

Serve with jasmine rice.

View a video on how to cook this dish.

Russell Kingman is a lifelong advocate for the ocean and sustainable seafood. As a dedicated fish shareholder with Chatham Harvesters, he brings a deep, personal connection to the sea and a wealth of maritime experience to the cooperative. Raised on Cape Cod, Russell began sailing the Atlantic with his father as a child, instilling in him a love for the ocean that would shape his life and career.

Over the years, he has worked extensively in seafood restaurants across the Cape, gaining a firsthand appreciation for high-quality, locally sourced fish. His time living in India added another layer to his culinary perspective, influencing his cooking style with bold flavors and global inspiration. A passionate and inventive home cook, Russell celebrates Cape seafood in creative ways that reflect his diverse culinary influences.

Professionally, Russell is a former commercial fisherman and shellfisherman who knows the demands and dangers of life at sea. Today, he works as a Safety at Sea Specialist with Fishing Partnership Support Services, where he trains and supports fishermen throughout New England, helping ensure their well-being on the water.